The Ilocos Region's Native Cuisines
Featured Recipe: Dinakdakan
In the last issue, we featured the Ilocano dish Inabraw, a delicious bagoong based vegetable soup from Ilocos Norte, a province located in the northwestern region of Luzon. This week, we feature Dinakdakan, a native delicacy that originates from Ilocos Norte’s neighboring province, Ilocos Sur.
A trip to IIocos Sur’s capital city, Vigan, is like traveling to the past. As a United Nations Educational Scientific and Cultural Organization (UNESCO) world heritage site, the city is one of the oldest surviving colonial cities in the country. The city is paved with cobblestone roads and lined with colonial style buildings. The buildings which are distinctly Filipino in design and construction, borrow elements from European colonial architecture to create a truly unique townscape.
The province sustains itself through agriculture and crafts and cottage production. Vegetables, animals, fish,rice, corn, tobacco, garlic, sugarcane, and cassava are examples of the many products that this region produces. Crafts and cottage industries include, broom making, pottery, jewelry making, and stone craft can also be purchased in Vigan.
Aside from the distinctive historical towns and agricultural economy, the pride of Ilocos Sur is a delicious delicacy called Dinakdakan. Dinakdakan is grilled pig ears, snout, tongue, and face. This hearty dish is similar to sisig and kilawen. However, what sets it apart from sisig and kilawen is that the grilled pig's face or head is marinated in pig’s brains.Serve this dish as an appetizer, or in tagalog, "pulutan" and partner it with your favorite alcoholic drinks or simply as a viand to enjoy with family and friends.
Isla Kulinarya is proud to present Dinakdakan.
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| Dinakdakan |
Dinakdakan
Prep Time: 1 hour 15 minutes
Cook time: 30 minutes
Serves: 10
Cook time: 30 minutes
Serves: 10
Ingredients:
2 pt Water
8 oz Pig’s ear
8 oz Pig tongue, surfaced layer removed
8 oz Pig’s liver
8 oz Pig’s snout
8 oz Pig’s cheek
8 oz Pork Tripe
8 oz Intestine
1/4 “ Ginger, chopped
2 pcs Bay leaves
1 tbsp Peppercorns, black
1 pc Onion, white, large, ½ is julienned, ½ is chopped
1 pc Onion, red, medium, julienne
2 cloves Garlic, sliced thin
4 tbsp Calamansi juice
1 tsp Salt
¼ tsp Pepper, black, ground
1 tbsp Mayonnaise (substitute to the pig’s brain)
2 stalks Green Onion, sliced across fine
Cooking Instructions:
In a stock pot, pour the water. Place all pig’s parts. Add ginger, bay
leaves, peppercorns, one chopped onion. Bring to a boil and simmer for 30
minutes.
In a colander, pour the entire contents of stock pot to strain & drain. Wash
thoroughly.
While still warm to touch, scrape off the top of the pig’s tongue. Rinse
well.
Grill all the meats until brown.
Slice all the meats in small bite size pieces, except the ear and the tongue
which should be julienned.
In a bowl, combine all the meats. Add the julienned onion, garlic, calamansi
juice, salt and pepper. Mix well.
Incorporate the mayonnaise and green onion. Allow to blend before service.
leaves, peppercorns, one chopped onion. Bring to a boil and simmer for 30
minutes.
In a colander, pour the entire contents of stock pot to strain & drain. Wash
thoroughly.
While still warm to touch, scrape off the top of the pig’s tongue. Rinse
well.
Grill all the meats until brown.
Slice all the meats in small bite size pieces, except the ear and the tongue
which should be julienned.
In a bowl, combine all the meats. Add the julienned onion, garlic, calamansi
juice, salt and pepper. Mix well.
Incorporate the mayonnaise and green onion. Allow to blend before service.
To Serve: Warm platter. Place sauce on a platter. Lay meats and glaze over
with a small portion of sauce on one side of the meats. Serve with hot
steamed rice.
with a small portion of sauce on one side of the meats. Serve with hot
steamed rice.
Catch us again next week as we feature another Ilocano recipe, you'll surely love. Don't miss it! Mangan tayon!
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